Skip the takeout! This fresh and wholesome stir-fry will make everybody happy. Pleasantly chewy rice noodles, no-fuss, peeled shrimp, and bright pea shoots are all wrapped up in a sweet and tangy sauce. Sprinkle with crushed peanuts for crunch.
What You Get
Pad Thai noodles
Peeled shrimp (see note below)
Fajita vegetable mix
Pad Thai sauce
What You’ll Need
Chile flakes (optional)
Fish sauce or soy sauce (optional)
Makes 3 servings
Active Time: 20 minutes
Total Time: 25 minutes
Bring a pot of water to a boil. Add the noodles and cook until al dente, about 5 minutes or according to package instructions. Drain and rinse under cold water until cool and toss with a little bit of oil to coat.
Meanwhile, drain the shrimp and pat dry. Cut the lime into wedges. Pick the cilantro leaves and toss the stems. Crack three eggs into a small bowl and whisk to combine. Set out the sliced vegetable mix and pea shoots.
In a large frying pan or wok over medium-high heat, warm 2 tablespoons oil. Add the sliced vegetables and stir-fry until they start to soften but still have some crunch, 3 minutes. Add a pinch of chile flakes, if you like a kick. Using a slotted spoon, transfer the vegetable mixture to a plate and set aside.
Into the same hot pan or wok, add 1 tablespoon oil, and the shrimp. Sauté the shrimp until they turn pink and start to curl at the edges, about 2 minutes. Transfer the shrimp to the plate of vegetables.
Into the same hot pan or wok, add 1 tablespoon oil, followed by the egg mixture. Once the eggs begin to set, return the vegetables and shrimp to the pan. Add the cooked noodles and Pad Thai sauce and stir to combine. Fold in the pea shoots. Simmer until the sauce thickens slightly, 1 minute.
Season to taste with fish sauce or soy sauce, if you like. Heap the Pad Thai into bowls, and serve warm with lime wedges, crushed peanuts, and cilantro.
Contains: eggs, fish, crustacean shellfish, peanuts.
Note: The shrimp arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them the same day, remove them from the packaging, place the shrimp in a bowl of cold water for about 5 minutes, then drain and pat dry.